If you like mild, the Joe E. Parker is one of the best. You may also like the Heritage Big Jim. The HBJ is a bigger, more flavorful chile that has a little more heat. But here is a pic of some ripe Joe E. Parker pods I grew last year.

Here is a link that might be useful: Joe E. Parker Pics

Thanks for the photo. Good looking peppers. I have some HBJ and 6-4's sprouted as well. The Jalmundo looks like it ought to be good.

Thanks again for the photo and follow-up.

The Joe Parker is a good chile for roasting, and is also good fresh both red or green. My nephew eats them right off the plant, especially when red. As Chilehead stated, it is very mild, although with some discernable heat (unlike a bell pepper) and a flavor that no bell pepper can come close to. I grow Heritage Big Jim now because they are bigger, and have just a touch more heat (about 1/4 - 1/2 that of a jalapeno). CPI also has a heritage Joe E Parker. The heritage strains have been "re-improved", that is, they have been rebred to try to regain some of their distinctiveness lost over the decades since they were introduced. Sort of like when a great classic album is remastered. Also, if you search "Hatch Chile" on google, you will find a myriad of links to websites with a wealth of knowledge on growing and cooking NuMex chiles. Good luck!

Hey Thanks. I do like 'some heat'. I have ordered some hot chiles; orange hab, Datil, tabasco, Aji Limon and Takanotsume, but these will be the hottest I've every dealt with.

I've got about 40 plants sprouted and under lights right now, with half-again that many coming in time. But, other than serrano, the remaining ones are Jalapeno heat level and down.

I am really looking forward to my garden this year. The peppers are adding an exciting edge to my anticipation. I want to make my own hot sauce, hot pickles, and a bunch of other things.

I appreciate this site. I am learning a lot.